If there is a better cold weather food than chili, I certainly don’t know what it is. Hearty meat and beans simmered with rich spices and chunky vegetables? That is comfort food at its best. There are a million versions of chili out there, and while a good classic beef and kidney bean version is delicious, sometimes something different is warranted.

In this case, I’ve swapped the beef for ground turkey, and added some cubed butternut squash. The squash adds a nice sweetness that contrasts nicely with the spices I chose for this. I skipped the chili powder in favor of Ava Jane’s Kitchen Blackened Fish seasoning, and added some Roadside Chicken to give it a nice flavor punch. A minced jalapeno adds some heat that you might be missing from the lack of chili powder.  It’s definitely not traditional, but it its delicious, and isn’t that kinda the point?

For extra smokiness, you can use fire roasted diced tomatoes, but if you can’t find them, just the regular ones will do.

Like any chili, this is delicious on the second day, so don’t be afraid to make extra. Especially if it’s cold and snowy and you know you’re going to be staying inside for a few.

Turkey Butternut Squash Chili

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Course: Main Course
Keyword: Ava Jane's Kitchen Blackened Fish, Ava Jane's Kitchen Roadside Chicken
Cook Time: 1 hour
Servings: 6
Calories: 271kcal



  • Heat the oil in a Dutch oven or large pot over medium high heat. Add the turkey, onions, and garlic, and cook until turkey is no longer pink, breaking up with a spatula as you go. 
  • Add the squash and spices and cook for about a minute. 
  • Add the tomatoes paste, stir and add the tomatoes with liquid
  • Add the broth and beans, and bring to a boil. Reduce heat and simmer for about 30 minutes, adding more broth or water as you go if necessary. 
  • Taste, season with salt and pepper, and add the lime juice. 
  • Serve immediately.


Use this again: This makes delicious leftovers on its own, but you could add it to rice or noodles for a hearty second day meal. It also freezes well, so extras can be frozen in portion sized containers for a later meal.
For one or two servings: Recipe can be halved or doubled. If cutting the recipe in half, you’ll want to keep an extra careful eye on liquid when simmering and make sure it doesn’t get too low. 
Store leftovers: Store leftovers in the fridge for up to 3 days.


Calories: 271kcal | Carbohydrates: 20g | Protein: 29g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 880mg | Potassium: 1027mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13470IU | Vitamin C: 45mg | Calcium: 84mg | Iron: 2mg